The household cook book

LEMON SAUCE — Cream together 1 cup sugar and ^ cup butter; add the juice and grated rind of 1 lemon, 1 egg well beaten, and 1 teaspoon grated nutmeg; set the dish containing it in a pan of hot water, add ^ cup boiling water, and stir 5 minutes. Keep hot until used. Lemon Sauce, No. 2. — Take 1 cup of sugar, juice and grated rind of 1 lemon, 2 cups water, 1 tablespoon corn-starch; boil from 8 to 10 minutes. LOMBARD SAUCE. — Heat 2 cups cream slowly, set in a saucepan of boiling water; when scalding hot, remove it from the fire, add 4 teaspoons powdered sugar, and ^ teaspoon grated nutmeg; stir 2 or 3 minutes, add the whites of 2 eggs, beaten stiff, mix thoroughly, add 1 teaspoon vanilla to flavor, and set in a pan of hot water to keep hot till served, stirring occasionally. MAPLE SAUCE — Beat well together 2 cups maple sugar, juice of 2 lemons, 2 eggs, and butter the size of a walnut; steam 20 minutes. Good also on fritters. MAPLE SUGAR SAUCE.— Shave maple sugar into a bowl of thick, sweet cream. It makes one of the best of sauces for cornmeal pudding. •!20 PUDDING SAUCES MILK PUDDING SAUCE.— Take 1 egg, -| cup butter, 1 cup of sugar; mix thoroughly together, and then pour over them 1 cup boiling milk. Flavor with nutmeg or vanilla. MOLASSES SAUCE.— Use 1 tablespoon of butter, ^ cup of water, 1 cup of molasses, ^ teaspoon of cinnamon (or nutmeg), ^ teaspoon of salt, juice of 1 lemon. Mix all together, and boil 20 minutes. Good for rice or apple puddings. ORANGE SAUCE. — Use 1 cup hot water, 1 cup sugar, ^ cup butter, 1 heaping tablespoon of corn-starch wet in the strained juice of 2 acid oranges (the red, or blood oranges are the best); boil the water, sugar and orange boiled until the sugar is dissolved; then add the corn-starch and orange juice, and let boil until it thickens; take out the orange peel and add the butter, with 1 saltspoon of salt; stir well together, and serve. PINEAPPLE SAUCE. — Use 4 tablespoons sugar (heaping), 2 tablespoons of butter, white of 1 egg (beaten), pineapple to flavor. Mix the sugar, butter and beaten egg, and add the flavor. Shape it into a pyramid, and make the sides like a pineapple, using the point of a teaspoon. Any other flavor can be used, if preferred. PLAIN PUDDING SAUCE — Beat together thoroughly, 1 tablespoon butter, 4 tablespoons sugar, and 1 tablespoon flour; add the white of 1 egg, well beaten, and -| cup boiling water, and any flavoring desired. This makes a good sauce for ordinary uses, although most sauce recipes call for more butter. It goes well with any hot pudding. PLUM PUDDING SAUCE.— Rub 2 spoons of cornstarch smooth with a little milk, and stir it into 1 pint of boiling water; add a large piece of butter, and use currant jelly to flavor it with. It may be well to know that a good foundation for plum pudding sauce is the liquor in which it was boiled, as that is quite rich. Plum Pudding Sauce No. 2.— Use fresh butter and pulverized or granulated sugar beaten together until the mixture becomes of the consistency of cream. SWEET PUDDING SAUCE.— Beat to a cream ^ cup butter and 1 cup sugar; thicken 1^ cups boiling water with a very little cornstarch (just enough to make it creamy); let it boil, draw to the back of the stove, and stir the butter and sugar in quickly. Flavor with vanilla, lemon, nutmeg, or anything preferred.